Curried Chicken and Rice Soup

This delicious curried chicken soup combines leftover or rotisserie chicken with the bold flavors of coconut milk, curry and lime for a wonderfully light but satisfying meal. It has rice in it too, so it is really a one pot dinner. Serve with some spring rolls or dumplings if desired.

49minDuration

41minCook Time

8minPrep Time

4Servings

Ingredients

1 tablespoon olive oil

1 cup red onion, sliced

1 teaspoon grated ginger

2 cloves garlic, chopped

1/2 cup shredded carrot

4 cup chicken stock

1/2 cup brown rice

1 (13.5-ounce) can coconut milk

2 cups shredded cooked chicken

1/2 teaspoon lime zest

2 tablespoons lime juice

1 tablespoon curry powder

1/4 teaspoon kosher salt

1/4 cup fresh cilantro, chopped (optional)

Preparation

1. In a large saucepan, heat olive oil over medium high heat.

2. Sauté onions, ginger and garlic for about 4 minutes or until tender.

3. Add carrots and sauté 2 more minutes.

4. Add chicken stock and brown rice and bring to a boil. Reduce to a simmer and cook for 30 minutes or until rice is tender.